Enjoy the Spanish flavours of this delicious Catalan meatball pasta.
For the meatballs, mince the garlic and mix with the dice onion and the remainder of the lamb meatball ingredients. Roll your meatballs into roughly 60g balls and pan fry to for 3 minutes in 1 tbsp olive oil until golden brown. Take from the heat and place in a baking dish.
Place all the romesco ingredients into a food processor and blend. Pour the sauce over the meatballs and bake at 160°C for 15 minutes.
Bring a pot of water to the boil and cook the pasta according to packet instructions. Strain and toss in 2 tbsp olive oil.
Serve the pasta with the baked romesco meatballs and finish with a squeeze of the lemon.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
Double the lamb mince recipe and freeze your meatballs for a quick and easy meal in the future or reshape the mince into burgers patties.
To make the Christmas menu planning easier this year visit BeefandLamb.com.au.
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